Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
Add about 3/4 teaspoon of red gel food coloring and blend until combined.
Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
Uncover the crepe batter and give it a quick whisk.
Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
Serve with a dust of confectioners’ sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.